Porkybits

Tuscan pork loin steaks🍖🍖

-Tuscan pork loin steaks are a flavorful and savory dish inspired by the cuisine of Tuscany, Italy. These steaks are typically marinated in a mixture of herbs, garlic, and olive oil, which infuses them with rich Mediterranean flavors.

Ingredients:

spray olive oil
2 cloves garlic, crushed
6 plum tomatoes, chopped
1 tbsp balsamic vinegar
½ lemon, zested and juiced
1 tbsp small capers
150g greens or spinach or kale
400g tin butterbeans, rinsed and drained
3 (about 100g each) pork loin steaks, trimmed of all fat
a handful oregano, chopped
a handful basil, chopped

Directions:

-Heat a spray of oil in a frying pan, and fry half the garlic for a minute. Add the tomatoes, vinegar, a splash of water, lemon zest and capers and simmer for 2-3 minutes, to soften. Leave to cool.

-In another pan, fry the remaining garlic in a spray of oil. Add the greens, butterbeans and the lemon juice with a splash of water, if you need to, to wilt the greens. Season well.

-Season the pork chops and spray with a little olive oil. Grill the pork chops for 2-4 minutes on each side until cooked through. Add the oregano and basil to the tomatoes and season. Divide the greens and beans between 3 plates or bowls. Top with the pork steaks and the tomato relish.

Roast pork loin🍖🍖

-Roast pork loin is a classic and delicious dish that's perfect for a special occasion or a Sunday family dinner.

Ingredients:

ROAST PORK:

1.2kg pork loin on the bone, skin on and scored in a crosshatch
3 cloves garlic, sliced
a few sprigs rosemary, leaves picked

APPLE AND HORSERADISH SAUCE:

3 medium bramley apples, peeled, cored and roughly chopped
50g caster sugar
50g fresh horseradish, grated
1 lemon, juiced

Directions:

-About an hour or so before cooking, take the pork out of the fridge and rub the skin well with salt. Put to one side – the salt will draw moisture out of the skin (creating better crackling), while the time elapsed before cooking allows the pork to warm to room temperature (which is better for an even roast). Season the meat and make small incisions in the flesh, then poke in a few slices of garlic and rosemary.

-Heat the oven to 240C/fan 220C/gas 9. Stand the meat on a roasting tray with the skin facing up and roast for 20 minutes. Turn the heat down to 190C/fan 170C/gas 5 and cook for a further hour, or until the core temperature has reached 68C when checked with a meat thermometer. Rest in a warm spot for 15 minutes before serving; but don’t cover – you’ll spoil the crackling if you do.

-While the pork cooks, tip the apples into a pan with the sugar and a splash of water, then stir on a medium heat for 10-15 minutes or until they have broken down to a near purée. Take off the heat, cool for 10 minutes then stir in the horseradish and lemon juice. Carve the pork and serve with the sauce and crackling.

Pork gyros🍖🍖

-Pork gyros is a popular Greek dish consisting of thinly sliced marinated pork that is usually served in a pita or flatbread with various accompaniments and sauces. It's a delicious and flavorful dish that's often found in Greek and Mediterranean cuisine.

Ingredients:

1 tsp cumin
1 tsp coriander
1 tsp oregano
1½ tsp smoked paprika
½ tsp garlic powder
1kg pork shoulder joint, fat and rind removed
2 tbsp olive oil
800ml vegetable stock

For the tzatziki:

½ cucumber, halved lengthways and deseeded
200g greek yogurt
1 small garlic clove, crushed
2 tbsp fresh mint, leaves only, finely chopped

To serve:

1 small red onion, thinly sliced
6 greek-style wraps
2 Little Gem lettuces, shredded
2 large tomatoes, sliced

Directions:

-Combine the dried herbs and spices along with a big pinch of salt and rub all over the pork. Heat the oil in a large casserole pan and brown the pork all over on a medium heat for 4-5 mins. Remove the pork using tongs, then pour out any remaining fat into a bowl for later. Place the pork back in the pan and pour in the vegetable stock. Bring to the boil then cover and simmer on a low heat for 2½ hrs, until the pork is tender and can be shredded easily.

-Meanwhile, make the tzatziki. Grate the cucumber into a bowl and sprinkle with salt. Use clean hands to squeeze out all the moisture, before combining with the rest of the ingredients. Season to taste and set aside.

-Put the red onion in a small bowl and cover with water. Once the meat is cooked, remove from the pan (discarding the liquid) and shred with two forks. Heat 1 tbsp of the reserved fat in the casserole over a medium heat and fry the shredded pork for 3-4 mins until crispy. You may want to do this in batches.

-To serve, toast the wraps briefly over a naked flame then spread with the tzatziki. Drain the red onion and sprinkle over before adding the lettuce and tomato. Top with the crispy fried pork before rolling up securely.

Porchetta-Style Roast Pork

Ingredients
2 Tbsp. fennel seeds
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 tsp. black peppercorns
1 tsp. crushed red pepper flakes
1 5½–6-lb. skinless, boneless pork shoulder (Boston butt), excess fat trimmed

Pork & Potato Supper

Ingredients
2 tablespoons butter, divided
1 pork tenderloin (1 pound), cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 garlic cloves, minced
8 small red potatoes, quartered

Island Pork Tenderloin

Ingredients
1 (2 1/2 lb) pork tenderloin
1 tsp salt
1 tsp ground cumin
3/4 tsp chili powder
1/2 tsp cinnamon

Honey Garlic Pork Tenderloin

Ingredients
2 pork tenderloins ((trimmed -- 1-1¼ lbs each, about 2-2½ lbs total))
1 tablespoon oil
½ teaspoon seasoning salt
⅔ cup clear honey
¼ cup low sodium chicken broth ((or sub water))

Pork Loin Roast Recipe

Ingredients
4-5 pound (2-2.5 kg) pork loin roast, (trimmed of skin and fat)
1 1/2 tablespoons olive oil, (divided)
2 teaspoons paprika ((mild or smoked))
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder

Garlic Butter Pork Chop Recipe

Ingredients
4 bone-in pork chops
coarse salt (to season)
freshly ground black pepper (to season)
1 tablespoon olive oil
3 tablespoon butter (divided)

Chinese Pork Stew

Ingredients
1 pound boneless pork spareribs, cut in pieces
3 tablespoons sugar
6 green onions, 4 to 5 inches long
1/4 cup soy sauce
1 tablespoon rice wine or dry sherry

Easy Oven-Cooked Pulled Pork Recipe

Ingredients
5 tablespoons dark brown sugar (2 1/4 ounces; 65g)1 tablespoon (about 9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander